Aloo Matar Bread Kachori
An instant version of the classic Indian snack. Spicy potato and pea filling is stuffed between steamed bread slices, coated in crumbs, and fried to a golden crisp.
Ingredients
The Spicy Stuffing:
- 3 pieces Medium Potatoes boiled and peeled
- ½ cup Green Peas fresh or frozen
- 1 tbsp Oil
- 1 tsp Cumin Seeds Jeera
- 1 tsp Coriander Seeds whole
- 1 tsp Hing
- 1 tbsp Green Chilli & Ginger Paste
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1 tsp Salt
- 1 tbsp Coriander chopped
The Outer Layer:
- 16 slices Bread
- 1 cup Breadcrumbs dried
- 4 cups Oil for deep frying
The Slurry (Glue):
- 1 tbsp Corn flour
- ½ cup Water
- ½ tsp Red chilli powder
- 1 pinch Salt
Instructions
Making the Chatpata Masala
- Heat 1 tbsp oil in a pan. Add Cumin Seeds, Hing, and whole Coriander Seeds. Let them crackle.
- Add the Green Chilli-Ginger Paste and Peas (Matar). Sauté for 2 minutes until peas are slightly tender.
- Add the dry spices: Red Chilli, Turmeric, Coriander Powder, and Salt. Roast for 30 seconds (don't burn them!).
- Add the Boiled Potatoes. Mash everything together directly in the pan using a potato masher or spoon.
- Finish with Garam Masala and fresh Coriander. The stuffing should be dry and spicy. Let it cool.
The Steaming Hack (Crucial Step)
- While the masala cools, prepare your steamer (or use a colander over boiling water).
- Place the bread slices in the steamer for just 3 to 5 minutes on low flame.
- Why? This makes the bread super soft and slightly moist, allowing it to stick together easily without breaking.
Preparing the Slurry
- In a small bowl, mix Corn Flour, Water, Salt, and Red Chilli Powder.
- Mix well to remove lumps. This liquid will act as our glue and coating base.
Stuffing & Shaping (The Sandwich Method)
- Take one slice of steamed bread. Place a generous spoonful of the Aloo Masala in the center.
- Optional: Add a cube of cheese here if you want a cheesy surprise!
- Apply the Corn Flour Slurry on the edges of the bread slice using a brush or finger.
- Place another bread slice on top. Press gently.
- Cut & Seal: Take a sharp-edged round steel bowl (Vati/Katori) or a cookie cutter. Press it down firmly in the center of the sandwich to cut out a round shape.
- The pressure of the bowl will automatically seal the edges of the two bread slices, creating a perfect round "Kachori."
The Double Coat
- Dip this round Kachori quickly into the Corn Flour Slurry.
- Immediately roll it in Breadcrumbs. Press gently so the crumbs stick well.
- Tip: This breadcrumb layer ensures the kachori stays crispy for a long time.
Golden Fry
- Heat oil in a kadhai. The oil should be hot.
- Slide the kachoris in carefully. Fry on Medium-High flame.
- Since the filling and bread are already cooked, you just need to brown the outside. Fry until golden and crisp.
- Serve hot with Tamarind Chutney or Ketchup!